Small Plate Sessions @ The Last Days of Shoreditch

Small Plate Sessions @ The Last Days of Shoreditch is described as ‘high-energy, punk tapas in a fully immersive but relaxed environment’. Food will be available between 5pm-11pm on Thursday, Friday and Saturday evenings from 25th May-26th August 2017, with the food offering split between two areas:

A buzzing 50-cover mezzanine restaurant with an Ascentia kitchen (and cutlery in a pot on the table). Expect delicious, innovative dishes like Gressingham Duck Breast cooked in a Chocolate Salt Crust, Chicken Skin Sandwich, Black Cod Ceviche with Iced Kaffir Lime, Hot & Cold San Marzano Tomato or the famous ‘Chicken on a Brick’. For dessert, try Lemongrass Vs Ginger or the outrageously moreish Cookie Dough Milkshake in a Shovel.

Tickets for dinner in the restaurant will be available from the website (with a handful held back for walk-ins on the night) at £28 each, which includes any four dishes from the evolving menu of delicious, inventive small plates on offer that day. If after those four dishes you want to try more, no problem; once you’re there, you can order as many additional individual dishes as you like. These will be priced between £4 – £12 per dish, with equal love and attention given to vegan, vegetarian & all dietary requirements.

To complement Rob Star’s LDOS programme, Ben is personally curating the music line-up on multiple dates. The hugely respected producer and DJ Gary Poulter (AKA ‘Chuggin Edits’) has a residency, with other DJs from across Europe including Ray Mang (Mangled) and Jack C (Krankbrother Resident) making regular appearances and further special sets from artists such as Get Down Edits, Antony Difrancesco (FUSE) & more.

Ben explained, ‘Small Plate Sessions is a combination of fast, affordable dishes of high-quality restaurant-level cooking enhanced with live DJ, producer and musician sets tinged with jazz, soul, disco, funk and groove from some of the finest artists and producers in the country. It’s all about creating as much energy in the room as possible and keeping it unpretentious, raw and accessible.’